What happens when you blend French culinary flair with Filipino and Latin American flavors?

The Upper House Hong Kong is unveiling the next chapter of its reimagined culinary studio, Chef’s Room, with a limited-time only four-hands collaboration this May 2026.

From May 12, 14, and 15, 2026, House Culinary Advisor Chef Ricardo Chaneton will be joined by Chef Miko Calo of the Michelin Bib Gourmand restaurant Taqueria Franco for a taco omakase that blends French culinary flair with Filipino and Latin American influences.

Envisioned as an intimate, free-form space that veers away from traditional fine dining, the Chef’s Room instead focuses on a closer, more unfiltered exchange between chef and guest. For this three-night run, the studio leans into the spirited energy of a taqueria, reworking the format through a refined, cross-cultural lens.

The menu reflects both chefs’ global backgrounds — Chef Miko trained in Paris, London, and Singapore, and is a former protégé of Joël Robuchon — honing a signature style that is both elegant and expressive. Highlights of the menu include an abalone taco with Venezuelan sofrito and a Yunnan morel taco in a tarragon tortilla, layered with mole rojo and mushroom XO sauce.

The four-hands experience is priced at HK$988 per person, subject to a 10% service charge, with limited seats available.

Reservations can be made through this website. The Chef’s Room at Upper House Hong Kong can also be contacted through +852 3968 1106 or chefsroom_hk@upperhouse.com.

For more information and updates, follow The Chef’s Room at Upper House Hong Kong on Instagram.

Chef Ricardo Chaneton x Chef Miko Calo Four-Hands Taco Omakase at Chef’s Room

Location: The Chef’s Room, 49/F, Upper House Hong Kong, Pacific Place, 88 Queensway, Admiralty, Hong Kong

Dates: May 12, 14, and 15, 2026

Price: HK$988 per person. Reservations can be made online.